Ingredients
- Three or four pound bottom end round roast, trimmed of most exterior fat, medium onion or envelope of dry soup mix, celery and carrots, fresh ground pepper, cup of water.
Directions
Chop one whole onion into bottom of crockpot, coarsely chop four carrots, three celery stalks, add three to four bay leaves, top with roast, add one cup cold water, then season with freshly-ground pepper, no salt. I believe salt will pull moisture from roast. Set crock pot on low. could cook on low eight hours, turn to high an hour before dinner and add washed, halved potatoes for another hour. Before removing roast from crockpot, melt half stick of butter in sauce pan, stir in three or four heaping tablespoons of flour to make a roux. When roast and vegetables are removed, juices may be added to the roux to make a remarkable gravy to which you may add more pepper and finally the salt. You may surprise yourself - I did!
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Submitted 6/13/05.
Source: my own recipe from years of experience
Submitted By: James L. Van Osdel
jimvanosdel@hotmail
crock pot roast with vegetables